Dense Bean Salad with Feta

Ingredients

• 2 1/2 cups (440 g) canned cannellini beans, rinsed
• 2 cups (340 g) canned chickpeas, rinsed
• 2 oz (60 g) feta cheese
• 4 cucumbers (400 g)
• 2 cups (300 g) cherry tomatoes
• 1 red onion (100 g)
• 2 cups (60 g) chopped fresh parsley
• 1/2 cup (120 ml) lemon juice
• 4 tbsp (60 ml) olive oil
• 1/2 cup (64 g) pumpkin seeds
• 1 tsp (2.4 g) black pepper

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Method

1. Cut the cucumber, tomatoes and red onion into dice the size of a chickpea; the point of this salad is that every forkful is the same.
2. Fold the beans and chickpeas through with the lemon, oil and pepper and leave 20 minutes.
3. Crumble the feta over, fold the parsley through and scatter the toasted pumpkin seeds on top.